Cody Casey
Patty pan squash, also known as pattypan, is a type of summer squash that is native to Central America. It is an ancient vegetable with a sweet flavor and a melt-in-the-mouth texture. It comes in a variety of colors, including white, yellow, orange, and green, and can be solid, mottled, or striped. It is a versatile vegetable that can be cooked in many ways, including grilling, sautéing, roasting, and steaming. It can also be eaten raw. So, can you preserve patty pan squash? Yes, it can be preserved through blanching and freezing, or by drying the squash slices.
| Characteristics | Values |
|---|---|
| Preservation methods | Freezing, canning, drying, blanching, refrigeration |
| Storage time | 2-3 days in the refrigerator |
| Ideal storage conditions | Cool, dark, well-ventilated space |
| Texture | Tender, melt-in-the-mouth |
| Flavor | Sweet, mild |
| Preparation | Minimal preparation required |
| Cooking methods | Grilling, sautéing, roasting, steaming, baking, frying |
| Nutritional content | Good source of potassium and vitamin C |
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What You'll Learn
Freezing patty pan squash
Patty pan squash is a summer squash variety that comes in shades of green and yellow and has a disk-like shape with scalloped edges. It is a smaller variety of summer squash and is generally more flavourful than larger varieties.
Patty pan squash can be frozen, but it must be prepared first. Before freezing your squash, you should blanch it to kill any bacteria. To do this, slice the squash and add the slices to a pot of boiling water for three minutes. While you are waiting, prepare a bowl of ice water. After three minutes, remove the squash from the boiling water and place it in the ice water to prevent it from cooking further. When it has cooled, drain and dry the slices.
Once the squash has been blanched and dried, it can be vacuum-sealed and placed in the freezer. When you are ready to use it, the frozen squash can be added to stir-fries or fried as patties.
Another option for preserving summer squash is to dry the slices. This can be done by blanching the squash slices with citric acid, which helps to reduce darkening during the drying process. The slices are then arranged in a single layer on a dehydrator tray and dried at 140-145 degrees Fahrenheit for 8-10 hours, or until crisp and brittle. The dried squash can be stored in sealed plastic bags or glass jars and used in soups, stews, breads, or baked goods.
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Blanching and dehydrating patty pan squash
Blanching is a great way to preserve the quality of patty pan squash before dehydrating it. Blanching helps stop enzyme activity that can lead to a loss of flavour and texture. To blanch patty pan squash, first bring a large pot of water to a boil. While you wait for the water to boil, prepare an ice bath by filling a large bowl with cold water and ice cubes. Next, add the squash to the boiling water and blanch for 2-3 minutes. You can add 1 teaspoon of citric acid per gallon of water to the blanching water to help reduce darkening during the drying process. After blanching, transfer the squash to the ice bath to cool and stop the cooking process. Once the squash has cooled, drain and pat them dry using a clean towel or paper towels.
After blanching, you can choose to dehydrate the patty pan squash. To do this, arrange the squash slices in a single layer on a dehydrator tray. Place the dryer trays into the dehydrator and dry at 140-145 degrees Fahrenheit for 8-10 hours or until the slices are crisp and brittle.
Once the squash slices are dehydrated, you can store them in plastic bags. Press out the air, seal or close the bags, and then place them in tightly sealed glass jars. Dried squash can be used in soups or stews, or processed in a food chopper and used in breads or baked goods.
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Roasting patty pan squash
Patty pan squash is a delightful summer treat, and roasting is one of the best ways to cook this darling of the summer squash family. This versatile veggie can be roasted whole or cubed, and it makes for a delicious side dish.
To start, you'll want to trim the tops and bottoms from your patty pan squash and halve them. From there, you can either leave them as halves or cut each half into wedges. If you do cut them into wedges, aim for 3/4-inch-wide pieces.
Once your squash is prepped, toss it with olive oil, salt, and pepper. You can also add other seasonings like garlic, thyme, or red pepper flakes. Place the squash on a pre-heated baking sheet and roast in a hot oven until browned and tender. This usually takes around 15-20 minutes, depending on your oven and the size of your squash pieces.
If you're adding garlic, put it in during the last 5 minutes of roasting so it gets golden and fragrant without burning. You can also sprinkle on Parmesan cheese during the last few minutes of roasting and place the squash under the broiler until the cheese is bubbly and golden brown.
Once your squash is roasted to perfection, you can serve it as-is or toss it with a fresh herb and lemon oil for a bright, fresh flavor. This herb oil is made by whisking together olive oil, lemon zest, and finely chopped herbs like parsley, basil, or dill.
Roasted patty pan squash can be served warm or chilled, and leftovers can be stored in an airtight container in the fridge for up to 4 days.
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Grilling patty pan squash
To grill patty pan squash, start by cutting the squash into halves or wedges. For larger squash, trim the stem ends and cut into quarters or wedges. Smaller squash can simply be halved. The wedges should be about 3/4-inch wide, and the halves should be cut along the long axis to create 1/2-inch thick slices.
Next, prepare a marinade or seasoning for the squash. A simple mixture of olive oil, minced garlic, and fresh rosemary can be brushed onto the squash before grilling. Alternatively, the squash can be tossed with olive oil and seasoned with salt and pepper. For a more complex flavour, the squash can be marinated in a dressing with cumin, lime, and olive oil.
Preheat your grill to medium-high heat, around 350 degrees Fahrenheit. Place the squash on the grill, cut-side down, in a single layer. For smaller squash, it is recommended to use a grill pan with ridges or a George Foreman Grill to prevent the pieces from falling through the grill grates.
Grill the squash for 3 to 5 minutes on each side, until grill marks appear and the squash is tender. Be careful not to overcook, as the squash can become soggy.
Once grilled, the patty pan squash can be served as a side dish or topped with crumbled goat cheese, feta, or any cheese of your choice. It pairs well with grilled proteins such as cod, salmon burgers, shrimp skewers, pork chops, or chicken with balsamic vinegar.
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Storing patty pan squash
Patty pan squash, a type of summer squash, can be stored in a few different ways. If you're planning to cook it soon after purchasing, you can store it in the refrigerator for a few days. Make sure the squash is dry on the outside and unwashed, and seal it in plastic before placing it in the fridge. The smaller the squash, the sooner it should be used.
If you want to store it for a longer period, you can dry the squash and keep it in an open plastic or paper bag in your crisper drawer. The ideal temperature for this storage method is 45 to 50 degrees Fahrenheit (or 7 to 10 degrees Celsius). Dried squash can last for three to four days using this method.
Another option for long-term storage is freezing. You can wash, dry, and freeze fresh patty pans, and they will stay in the freezer for up to 10 months. Before freezing, you can slice the squash and blanch the slices in water with citric acid to prevent darkening during the drying process. Then, arrange the slices on a dehydrator tray and dry them at 140-145 degrees Fahrenheit for 8-10 hours, or until they are crisp. Finally, place the dried slices in sealed plastic bags or containers to retain moisture and store them in the freezer.
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Frequently asked questions
Patty pan squash does not keep for long, so it is best to store it in the refrigerator for a few days if you are not planning to cook it right away. To preserve it for longer, you can blanch the squash slices and then place them in a dehydrator. Dry at 140-145 degrees Fahrenheit for 8-10 hours or until slices are crisp. Then, place the dried food in plastic bags, seal them, and store them in airtight glass jars.
Patty pan squash can be cooked in a variety of ways, including grilling, roasting, sautéing, steaming, and stir-frying. You can also eat it raw.
Patty pan squash is very versatile and can be used in a variety of recipes. You can stuff it, bake it, grill it, or fry it. It can be used in salads, soups, quiches, risottos, tarts, and cakes.
